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Chicken Teriyaki

Teriyaki is a universally loved combination of elements that has many variations, and we think this one is particularly delicious! Because the chicken is cut into bite-size pieces, the savory sauce permeates and flavors each bite with just a quick marinade. We promise nothing but raves and happy tummies. We like to serve this with steamed sugar snap peas tossed with a little sesame oil, and sushi rice.

Chicken Teriyaki

2 tbs. sake
4 tbs. mirin
4 tbs. soy sauce
2 tbs. light brown sugar
2 tsp. grated fresh ginger root
splash sesame oil
1¾ lb. chicken thighs (no skin or bones), cut into bite-size pieces
1 tsp. vegetable oil

Combine the sake, mirin, soy sauce, brown sugar, ginger, and sesame oil in a large bowl. Add the prepared chicken and leave for 15 minutes.

Heat the vegetable oil in a large skillet or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan and sauté until they look cooked on the outside. Add the marinade to the chicken pieces and bring to a  bubble. Turn the heat to a gentle simmer, put the lid on and cook for about 5 minutes more. Cut a piece of chicken to make sure it has cooked through. Remove the chicken to a bowl and cover with foil. turn the heat up in the pan and let the liquid boil down to a thick dark syrup. Return the chicken to the pan and stir well to coat.

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